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FOSTIS Collection (6118)
- 000 Computer science, information and general works (20)
  - 01 Generalities (1)
  - 02 Computer Science (13)
  - 03 Library and Information Science (4)
- 300 Social sciences (3)
  - 05 Economics (3)
    - 03 Industrial Economics (1)
    - 04 Management (Industrial) (1)
    - 05 Marketing (Industrial) (1)
- 500 Natural Sciences and Mathematics (1790)
  - 03 Physics (1)
  - 04 Chemistry and Allied Sciences (856)
    - 01 General Chemistry (5)
    - 02 Alkaloids Chemistry (8)
    - 03 Amino Acid Chemistry (8)
    - 04 Analytical Chemistry (15)
    - 05 Calorimetric Analysis (5)
    - 06 Chromatography (39)
    - 07 Microscopic Analysis (5)
    - 08 Physical Chemistry (2)
    - 09 Quantitative Analysis (1)
    - 10 Spectroscopic and Spectrometric analysis (14)
    - 11 Antibiotics Chemistry (3)
    - 12 Aromatic Chemistry (9)
    - 13 Carbohydrate Chemistry (9)
    - 14 Carotenoid Chemistry (47)
    - 15 Cellulose Chemistry (2)
    - 16 Enzyme Chemistry (172)
    - 17 Fatty Acid Chemistry (37)
    - 18 Flavonoid Chemistry (18)
    - 22 Lipid Chemistry (22)
    - 24 Organic Chemistry (51)
    - 25 Peptide Chemistry (16)
    - 26 Pesticide Chemistry (114)
    - 27 Polymer Chemistry (58)
    - 28 Polysaccharide Chemistry (69)
    - 29 Protein Chemistry (103)
    - 30 Starch Chemistry (12)
    - 31 Sugar Chemistry (16)
    - 32 Synthetic Dyes (1)
    - 33 Terpenoids Chemistry (6)
    - 34 Vitamin Chemistry (4)
  - 05 Earth Sciences (27)
    - 02 Soil Sciences (13)
    - 03 Environmental Sciences (14)
  - 07 Life Sciences (729)
    - 01 Biology (5)
      - 01 Cell Biology (1)
      - 03 Environmental Biology (1)
    - 02 Evolution & genetics (14)
    - 03 Biochemistry & Molecular Biology (181)
      - 04 Biosynthesis (25)
      - 05 Carbohydrate Biochemistry (1)
      - 07 Enzyme Biochemistry (23)
      - 11 Lipid Biochemistry (12)
      - 12 Microbial Biochemistry (6)
      - 13 Molecular Biochemistry (5)
      - 15 Physical Biochemistry (2)
      - 16 Protein Biochemistry (9)
      - 18 Phytochemistry (22)
      - 19 Yeast (41)
    - 04 Microbiology (551)
      - 01 Algae (81)
      - 02 Bacteriology (73)
      - 04 Fungi (141)
      - 05 Industrial Microbiology (6)
      - 06 Marine Microbiology (7)
      - 08 Physiology (1)
    - 06 Sensory Science (2)
  - 08 Botanical sciences (13)
    - 01 Botany (13)
      - 01 Algae (11)
      - 03 Fungi (1)
  - 10 Plants (330)
    - 01 Plant Cell (19)
    - 02 Plant Biochemistry (11)
    - 03 Plant Pathology (8)
    - 04 Plant Physiology (7)
    - 05 Tissue Culture (94)
    - 06 Trees And Shrubs (61)
    - 07 Water Plants (1)
  - 11 Animals (4)
- 600 Technology (5486)
  - 01 Medical sciences (450)
    - 01 Allergy (1)
    - 02 Anatomy (4)
    - 03 Child nutrition (60)
    - 04 Diabetes Mellitus (69)
    - 05 Dietetics (7)
    - 07 Food borne disease (19)
    - 08 Gerontology (1)
    - 09 Human Physiology (34)
    - 10 Immunology (12)
    - 11 Malnutrition (30)
    - 12 Metabolism (42)
    - 13 Nutrition-Human (41)
    - 15 Pharmacology (12)
    - 16 Public health and hygiene (1)
    - 17 Toxicology (105)
    - 18 Tropical medicine (2)
    - 19 Viruses (2)
  - 02 Engineering & allied operations (39)
  - 03 Agriculture (182)
    - 05 Insect/Pest Control (134)
    - 02 Horticulture (8)
    - 03 Animal Husbandry (1)
    - 04 Medicinal Plants (31)
  - 05 Chemical engineering (380)
    - 01 Biotechnology and Bioengineering (93)
    - 02 Drying, Dehydration (22)
    - 03 Enzyme Biotechnology and Engineering (31)
    - 04 Fermentation Technology (199)
    - 05 Unit Operations (12)
    - 06 Appropriate Technology (10)
    - 07 Metal Corrosion (7)
    - 08 Plastics Technology (12)
    - 09 Adhesive (1)
  - 07 Beverage Technology (321)
    - 01 Alcoholic beverage (23)
      - 01 Beer (1)
      - 02 Wine (12)
    - 03 Cocoa (7)
    - 04 Coffee (139)
    - 05 Fruit juice (70)
    - 07 Soft drinks (5)
    - 08 Tea (42)
  - 08 Food technology (4830)
    - 01 Analysis (122)
    - 02 Baking (24)
    - 03 Cooking-Recipes (33)
    - 04 Milling (79)
    - 05 Processing and Engineering (357)
    - 06 Preservation and Storage (624)
      - 01 Canning (37)
      - 02 Drying and Dehydration (109)
      - 03 Freeze drying (16)
      - 04 Irradiation (20)
      - 05 Microwave heating (20)
      - 06 Packaging (122)
      - 07 Radiation (7)
      - 08 Refrigeration and Freezing (40)
    - 07 Food Engineering (90)
    - 08 Food Chemistry (16)
    - 09 Food Microbiology (81)
    - 10 Food Microorganisms (53)
    - 11 Food Biochemistry (60)
    - 12 Allergy & Toxicology (43)
      - 02 Poisoning (2)
    - 13 Quality control (63)
      - 01 Economics, Regulation & Policy (5)
      - 02 Safety (29)
    - 14 Physical properties (431)
      - 01 Colours (47)
      - 02 Emulsions (4)
      - 03 Rheology (75)
      - 04 Sweeteners (4)
      - 05 Texture (28)
    - 15 Flavour/Fragrance/Perfumes (147)
      - 01 Sensory evaluation (69)
      - 02 Composition (10)
    - 16 Nutritive value (770)
      - 01 Carbohydrates (42)
      - 02 Amino acids (15)
      - 03 Proteins (169)
      - 04 Vitamins (52)
      - 05 Enzymes (244)
      - 06 Gums-edible (2)
      - 07 Waste utilization (24)
      - 08 Grains (25)
      - 09 Leaf protein (9)
      - 10 Antioxidant Property (2)
    - 17 Water activity (3)
    - 18 Processed foods (499)
      - 01 Dietary Fiber (34)
      - 02 Fermented foods (63)
      - 03 Frozen foods (1)
      - 04 Functional foods (88)
      - 05 Snack food (71)
      - 06 Tropical food (11)
    - 19 Lipids-oils/fats (475)
      - 01 Oilseeds (73)
      - 02 Coconut (8)
      - 03 Cotton seed (9)
      - 04 Mustard seed (8)
      - 05 Nuts (19)
      - 06 Rapeseed (4)
      - Sunflower Seed (20)
    - 20 Plant Food (13)
    - 21 Cereals (662)
      - 01 Rice (218)
      - 02 Barley (8)
      - 04 Wheat (143)
      - 05 Ragi (Finger Millet) (107)
      - 06 Sorghum (25)
    - 22 Legumes-Pulses (347)
      - 01 Cow pea (1)
      - 02 Maize (17)
      - 03 Peanut (28)
      - 04 Peas (4)
      - 05 Soya bean (55)
      - 06 Coconut (1)
    - 23 Vegetables (376)
      - 01 Cassava-Tapioca (21)
      - 02 Potato (39)
      - 03 Tomato (25)
      - 04 Carrot (31)
      - 05 Onion (14)
      - 06 Beet Root (17)
      - Swallow root (2)
    - 24 Fruits (488)
      - 01 Apple (7)
      - 02 Banana (53)
      - 03 Citrus fruits (34)
      - 04 Fig (1)
      - 05 Grapes (16)
      - 06 Mango (78)
    - 25 Sugar/Starch/Confectionery (108)
      - 01 Gur (2)
    - 26 Bakery products (245)
      - Indian flat bread (12)
    - 27 Dairy products (94)
    - 28 Meat, Fish & Poultry (328)
      - Fish (28)
      - Meat (2)
    - 29 Microbiological food (116)
      - 01 Algae (9)
      - 02 Fungi (21)
      - 03 Mushroom (20)
      - 04 Yeast (20)
    - 30 Spices/Condiments (469)
      - 02 Pickle (9)
      - 03 Sauces (1)
      - 05 Vinegar (1)
      - 06 Curry Leaf (7)
      - 07 Turmeric (24)
      - 08 Fenugreek (12)
      - 09 Pepper (9)
    - 31 Food Additives (128)
    - 32 Antioxidants (305)
    - 33 Nuts (55)
      - 01 Coconut (31)
    - 34 Food Biotechnology (1)
  - 09 Industrial oils, fats, waxes, gases (89)
    - 03 Essential oils (55)
    - 04 Margarine (3)
    - 06 Vegetable Gums (24)
    - 08 Petroleum Products (1)
- 900 History and geography (1)